Bos Turkey Salad With Raspberry Dressing Recipes

SMOKED TURKEY SALAD WITH RASPBERRIES

For a zingy spinach salad, I make a dressing with jalapeno jelly. No turkey on hand? Add grilled chicken. Try strawberries instead of raspberries, too. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Smoked Turkey Salad with Raspberries image

Steps:

In a small bowl, whisk vinegar, pepper jelly and mustard until blended. Gradually whisk in oil until blended., Divide spinach among four plates; top with remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 345 calories, Fat 26g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 658mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.

Ingredients

2 tablespoons red wine vinegar
1 tablespoon jalapeno pepper jelly
2 teaspoons Dijon mustard
1/3 cup olive oil
6 cups fresh baby spinach (about 6 ounces)
8 ounces thinly sliced deli smoked turkey, cut into strips
1 cup crumbled goat or feta cheese
1 cup fresh raspberries
1/4 cup loosely packed basil leaves, thinly sliced

TURKEY SPINACH SALAD WITH CRANBERRY-RASPBERRY DRESSING

A colorful way to keep celebrating, this dish works as an entree or a side salad. If you don't want to use macadamia nuts, try fried wonton strips.-Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2/3 cup dressing).

Number Of Ingredients 12

Turkey Spinach Salad with Cranberry-Raspberry Dressing image

Steps:

In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled., To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.

Nutrition Facts :

Ingredients

1/2 cup whole-berry cranberry sauce
2 tablespoons raspberry vinegar
2 tablespoons seedless raspberry jam
1/4 teaspoon salt
1/3 cup olive oil
SALAD:
8 cups fresh spinach, torn
3 medium kiwifruit, peeled and sliced, divided
1 cup fresh raspberries, divided
1/2 cup whole-berry cranberry sauce
2 cups diced cooked turkey breast
3/4 cup coarsely chopped macadamia nuts, toasted

TURKEY SALAD WITH CREAMY RASPBERRY DRESSING

Sour cream gives a raspberry vinaigrette a lush, creamy texture-perfect for this turkey salad served over mixed baby greens.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 7

Turkey Salad with Creamy Raspberry Dressing image

Steps:

Mix sour cream and dressing until blended
Combine turkey, grapes, celery and carrots.
Cover platter with salad greens; top with turkey mixture. Drizzle with sour cream mixture.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

Ingredients

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Raspberry Poppyseed Vinaigrette Dressing
1 lb. cooked turkey breast, cubed
1 cup halved seedless red grapes
1 stalk celery, sliced
1/2 cup shredded carrots
4 cups tightly packed mixed baby greens

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Provided by Trisha Yearwood

Categories side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

Tossed Salad and Raspberry Vinaigrette image

Steps:

For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
Toss the salad with the vinaigrette before serving.

Ingredients

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil